RECIPE: Wicked good wild Maine blueberry pie

Earlier tonight, a friend asked for my recipe for blueberry pie. Technically, it’s my mother’s recipe. Here’s how I make it:

INGREDIENTS:

2 1/2 cups of flour
1 stick of butter (8 tablespoons)
4 oz of neufchâtel/cream cheese
1/4 cup cold water

1 quart of wild blueberries (or more, depending on pie dish depth)
4 tablespoons of Minute tapioca
1 1/4 cup of sugar
1 tablespoon of cinnamon
1 ounces of milk

DIRECTIONS:

Combine berries with 1 cup of sugar and tapioca in a bowl at least half an hour before baking, preferably 2 hours or so. Set aside.

Preheat over to 425 degree F.

Sift flour into large mixing bowl. Cut butter and neufchâtel into flour in small pieces. Pinch pieces of shortening between fingers until no globs remain. Add cold water, mix until dough comes together but no longer. Split into 2 balls, chill in fridge for 4 hours. (Possible to use immediately if needed but try to plan ahead!)

Dust countertop/big cutting board & rolling pin with flour. (If you have access to a ceramic rolling pin, chill it prior to baking.) Roll out first ball of dough until it’s 1 inch wider than pie plate diameter on all sides. Fold into half and then once again to transfer into plate, then unfold after moving it over. Press closed any cracks.

Add filling. Roll out the other ball of dough, this time making an oval (for lattice) or circle for closed pie. Slice into 1/2″ strips. Weave into lattice over the pie filling. (If pie top is one piece, make sure to cut 8 1″ slit into it to allow steam to escape.) Press the top and bottom crust together with two fingers to form a wave.

Brush the top of the piece with milk. Sprinkle with cinnamon sugar.

Put pie into over in the middle rack, preferably with a cookie sheet below it to catch any overflow. (If you have a crust protector, put it over the edges.)

Bake for 15 minutes at 425, then reduce heat to 350 degrees F. Bake for 45 minutes. Check to see if blueberries are bubbling. If not, check back periodically every 10 minutes. If crust is browning too fast, reduce heat further to 325.

Let cool for at least a few minutes — filling will be boiling hot and will gel as it cools. Goes well with cold milk, tea or a la mode.

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2 Comments

Filed under personal

2 responses to “RECIPE: Wicked good wild Maine blueberry pie

  1. wow.Appetizing. Yamiiiii!!!!

  2. Pingback: Mom’s recipe for wicked good wild Maine blueberry pie « The Epicureanist

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